Latin Quinoa Recipe

Name: Latin Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, toasted; 2 teaspoons canola oil; 1 medium onion, fine dice; 1 medium red bell pepper, fine dice; 1 (4 ounce) can green chilies; 4 garlic cloves, crushed; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1 (15 ounce) can black beans, drained and rinsed; 2 cups low sodium vegetable broth (can sub chicken broth if you prefer); 1/4 cup roasted pumpkin seeds (Pepitas); 3/4 cup coarsely chopped fresh cilantro or 1 -2 tablespoon dried cilantro; 1/2 cup chopped scallion; 2 tablespoons fresh lime juice; 1/4 teaspoon kosher sea salt

Servings: persons

1 cup quinoa, toasted
2 teaspoons canola oil
1 medium onion, fine dice
1 medium red bell pepper, fine dice
1 (4 ounce) can green chilies
4 garlic cloves, crushed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, drained and rinsed
2 cups low sodium vegetable broth (can sub chicken broth if you prefer)
1/4 cup roasted pumpkin seeds (Pepitas)
3/4 cup coarsely chopped fresh cilantro or 1 -2 tablespoon dried cilantro
1/2 cup chopped scallion
2 tablespoons fresh lime juice
1/4 teaspoon kosher sea salt

1
Toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes. Transfer quinoa to a fine sieve and rinse thoroughly, until water runs clear.
2
Heat oil in a large saucepan over medium heat. Add onion and red pepper and cook, stirring often, until softened, 2 to 3 minutes.
3
Add green chilies and garlic; cook, stirring for about 1 minute.
4
Add chili powder and cumin; stir, cook until fragrant, about 1 minute.
5
Add the quinoa, black beans and broth; bring to a simmer. Add dried cilantro if using.
6
Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid is absorbed, 20 to 30 minutes.
7
Add pumpkin seeds, scallions, fresh cilantro (if using), lime juice and salt to the quinoa; mix gently to fluff quinoa and serve.
8
NOTE: I buy organic roasted pumpkin seeds pre-packaged at the grocery store. To toast pumpkin seeds, toast in a small dry skillet over medium-low heat, stirring constantly for 3 to 5 minutes, or until fragrant and lightly browned. Remove immediately from pan and cool.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup quinoa, toasted, 2 teaspoons canola oil, 1 medium onion, fine dice, 1 medium red bell pepper, fine dice, and more.

Yes, Latin Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Latin Quinoa

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